Sarah Raven's French Apricot Jam

Serves: 20

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Total Time: 50

Prep Time: 25

Cook Time: 25

• 'Apricot jam is one of the best,' says Sarah. 'The French are excellent at making jam that is not too set and not too sweet.'

Method

1. 5kg (3lb 31/2oz) fresh apricots
2. g (1lb 12oz) sugar
3. vanilla pod
4. Juice of 1 lemon
5. Halve and stone the fruit, reserving a handful of stones. Sterilize seven 227g jam jars.
6. Put the fruit with the sugar into a preserving pan. Score the vanilla pod down its length and cut into three. Add this to the fruit and sugar and lemon juice, stir together and leave to steep for several hours.
7. If you have the patience, crack the stones with a nutcracker and remove the kernels, or wrap them in a tea towel and whack them with a hammer. Blanch them in boiling water for 1min, plunge into cold water and remove the skins. Split the kernels in two and add to the fruit. This gives a lovely extra taste.
8. When the sugar and apricots have softened, put over a low heat and stir until completely dissolved. Turn up the heat and boil for 20-25min until the mixture is thick and the apricots are soft and broken down.
9. Allow to stand for 20min and bottle in warm sterilized jars, ensuring that the vanilla and kernels are divided between the bottles. Cover and seal while still hot.
10. Once opened, store in the fridge for up to a month.
11. These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.

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